@ForkReport - Hour 3

Guest- Chef Omari- The Palm. Guest- Chef Omari- The Palm. Cross w/ Tawala 

Episode Transcript

(00:00):
Hey, it's Neil Saved. You'relistening to kf i EM six forty the
fore Purport on demand on the iHeartRadioapp. Let me diad you had it.

(00:21):
Let me teach you who had it? Let me teach you at it.
It's a columnar. Let me teachyou who had it. Let me
teach you out of me. Letme teach you out of forty live everywhere

(00:48):
on the iHeartRadio app. Hey,everybody, it's the four Report, all
Things Food, beverage and beyond.I am your well fed host, Neil
Savandra. How do you do?So? I've been weighing the complex question
if if I was a Kyle,would I go to Texas? Probably not.

(01:10):
Do you know a lot of JackieRay's Jackie Ray is there like a
Jackie Ray Texas. I wouldn't goto that either. I'd be so mad,
like no. First of all,you guys are not Jackie Ray.
You probably even spell They probably spellit r A Y And I'm r ae.
You know, I'm an N NE I L Neil, just like
Neil Armstrong my namesake, Okay,And so when I see the N E

(01:34):
A A L L or something likethat, that's kind of like the fake
way to spell it to me.I mean, what would we do,
what we would talk about? Thereis I found out he has now moved
out of town. But there isa gentleman and we have become friends since
that decades ago I was on theair. This is how long ago he

(01:55):
faxed me a picture of his driver'slicense. Wow. And his name is
Neil Edwin Savedra my exact first,middle and last name. And we were
both were four or five days apartin birth, and we were because the
moon landing in July sixty nine.We were both named after Neil Armstrong and

(02:15):
Edwin Aldren buzz Aldren. So wewere named after the first and second men
on the moon. See that's cool, Like if everybody had that backstory,
you guys meeting together, that wouldbe fun. But just a bunch of
random kyles. Yeah, but howbut it is weird when you think about
it. Two Latinos right, Oh, and our you know families weren't from

(02:37):
here, originally came here so proudof the space program and the power of
that that they gave their kid probablythe least Latino sounding name on the face
of the Earth. My mom namedme Jacqueline because she wanted people to think
I was white when they looked atmy resume. Oh is that too much

(02:59):
information? But you know what's funny, that's I guess that's what you had
to do. Let's hope that that'snever a thing. Jeez, Louise.
They're like, oh, yeah,my parents named me Neil because they wanted
people to think I was an astronautapplying for McDonald's. Well he's an astronaut.

(03:21):
All right, let's talk about thepalm. Chef Omar is with us,
and Chef it's nice to see you, brother. How are you?
You can hit that button button upthere, William, right now, that
one right below it, right there. There you go. It's nice see
you. Good to see you again. Okay, so you never disappoint you

(03:44):
come in here, explain to peoplethis massive animal part that you brought in
here. You know how to bringyou some food? So I brought you,
I brought you. I would sayit's a thirty two ounds New York
Prime tomahawk. Oh my gosh,I can't eat what a special chef's blend.
Look at that, you know youcan see the gorgeous, the gorgeous

(04:06):
Rosemary on here obviously, but whatis some of that that you have on
there? It makes you a dryfortuna crusted steak today. Wow, that
is a little bit of flavor.Okay, so you know everybody knows the
palm you did. This isn't trying, sir, This is succeeding and showing

(04:27):
off chef. This is stunning.This is really gorgeous. And I know
you've got a great uh evening plannedfor folks and to give people the opportunity.
I think we're gonna even do agiveaway today coming up in just a
little bit as well. But tosee this kind of food in front of
you really just makes you get blownaway. Now you got the date night

(04:51):
giveaway that we'll be doing. Peoplecan find out more by going uh to
the Palm dot com, the Palmdot Calm. They're they're on Flower Street.
But uh, you know, lookingat this and it is such is
so quintessentially the palm. It islike this cut in the serving and how

(05:12):
stunning that is. I'm gonna getmy phone take a picture. Yeah,
you're done right. We're going totalk about the dessert. We make an
in house delicious cheesecake. I mean, I'm sorry. Carrot cake. Yeah,
that carrot cake is stunning. Thisgreat rustic vibe as carrot cake tends
to, you know, it isit. You can almost see the ingredients
of a carrot cake, which isone of the things that make it so

(05:33):
special. It's hard to pull offa carrot cake correctly in my mind.
You know it's either too dry oryou know, too toothy, or maybe
you know the textures off. Thatis a stunner. What's what's key for
you, chef? The key forme? For just a I definitely want

(05:55):
a moist cake. Oh yeah,the carrot cakes dry then it's just thumbs
down. But for us at thePalm, well, just you know,
make up with a lot of love. It's a really moist cake. We
have some one that we have somepecans in there as well, give a
little bit of texture in a nicelittle crunch fresh that nres carrots in there.
You get the nice nuttiness, andthen we make a delicious uh cream

(06:17):
cheese frosting. And that's that,you know, that cream cheese frosting up
against that really the sweetness of thosecarrots and stuff. Mary so great,
Mary so well. And then wegot a little extra touch with it a
little bit of orange zest in thereto get you some citrus nuts. Ooh,
I like that match a little bit. No, I like that a
lot. So the we're gonna begiving a two hundred and fifty dollars gift

(06:41):
card away coming up in just alittle bit of dinner for two. It's
a date night giveaway. And whenyou see couples come in like that's you
know, they're spending their hard earnedmoney to have an experience and a good
does that make Does that please youas a chef to see when you your
food comes out and they're excited,It makes my day? I mean,
that's what I mean. That's whatwhy I became a chef. This is

(07:02):
why I'm in hospitality field. Andit's just a great you know, it's
a great We have a great menufor couples that want to come out.
It's a great price point. You'regoing to get a dinner for two for
one p fifty nine. You're gonnaget an either starter salad or maybe one
of our appetizers. It's gonna beaccompanied by one of our delicious prime steaks,

(07:23):
whether it's a New York fourteen ounceor eighteen ounce. If you're feeling
like seafood. Even though we area steakhouse, you can get our lot
for ravioli. It's a company bytwo of our family style side, so
the it's enough food for two peoplein to bring some home for tomorrow,
definitely for some leftovers. You're alsogoing to come with a bottle of wine.
Can't beat that, Yes, seriousballo wine your choice, and maybe
if it's a celebration you can geta prosecco. If you're thinking about the

(07:46):
steak, maybe go with a kanteor or cabinet safe. I love it
what sauce is on that ravioli.Oh, it's we make an in house
off Fredo sauce. It's delicious.So you can also get a red sauce
if you want to as well.But you know, I know that there
are these you know rules you hearpeople talk about it's like a no cheese
with your seafood. But man,there is something about a nice creamy sauce

(08:13):
up against that lobster that it justgoes together. I mean, it's delicious,
between the butterness of the actual lobsteritself and the creaminess of the sauce,
A little bit of zest to bringa little citsrus nums of balance and
all out. It's a great dish. I like when you talk food like
that's like three a minute tight whenyou start talking about all right, hey,

(08:35):
tyg, we'll be back with chefsthe more as we talked about the
Palm, and we're going to cutopen this steak and we're going to get
into that carrot cake as well.We'll talk about the taste flavors there and
more on the menu at the Palm. You want to find out more the
Palm dot com. The Palm dotCom eleven hundred Flower Street in Los Angeles.

(08:56):
This is one of those places thatwe are stray up, just lucky
to have. Do we deserve it? No? Did we do anything to
have it? No? But doesit exist there in Los Angeles? Yes?
Should we be experiencing it as muchas possible? Yes? Should you
be making up excuses to celebrate?Yes? All of the above. So

(09:20):
stick around and we'll talk more andwhen we come back. You're listening to
The Fork Report with Nil Savedra ondemand from KFI AM six forty. Neil
Savedra with the Fork Report. HereI almost said, Neil Savedra in four
because I don't know where I amhalf the time. That's not that can't
be good. Talk to the folksfrom the Palm and just enjoying the conversation,

(09:41):
you know, they's nothing better thanhanging out and seeing folks. And
Chefe Mari is here and we werelooking at his food and man, just
the heart of you know, servantsheart and somebody who just comes at hospitality
in that right space, smile,excited about the food, dude, and
we're chatting and getting into everything,and then all of a sudden it's like

(10:07):
you have any of those zelmens?Were like, I'm like, yeah,
zelmons for everyone. Uh so uh, you know it goes with food.
People that love food don't want towalk around with stank breath. That's the
reality. So all right, chef. So this steak that you know that
Kayla producer Kayla got before everyone else, Oh my gosh, what is that

(10:33):
sauce you put on it? Ohthat's our Palm nineteen twenty six stakes off,
Holy s monk. Wow. Good, Yeah, thats a good note.
Good is hmm. It isn't cussingin my head, so I don't
get thrown off. Chef. That'smagnificent. Thank you so much. That

(10:54):
is absolute artwork. Wow. Love. But here's the deal. That bark
and to get that nice char onthe bark and still get that perfect,
perfect medium rare on the inside isphenomenal. That really is amazing. Shit

(11:18):
it is and for most for youpeople at home, it just depends on
how good you are with a fire. There's two different ways you can look
at it. Me personally, Ilike to do a reverse here and get
a heart sere at the very end. Oh yeah, I means you're gonna
cook it directly off, you know, not directly heated. So you got
off your little coals or cooler partand you get it upstreair temperature, and
then that last part you charge reallyhard. It's kind of what I did

(11:39):
with that to get that nice bark. Or you can charge really hard first
and then move it over and thenslowly cook it because now you have a
nice bark and you'll still keep buildingmore and more bark. But yeah,
so here's the thing with that.When we've talked about this on the air
before, when a raw steak comesout, when you see it first,
that you say you're searing in thejuices, that's garbage. That's not how
we're and you have to be ableto get a seer on it. The

(12:03):
temperature of the steak has to besuch that you're not heating the steak through
while you're trying to get it uphot enough to be able to get that
reaction right. That great trust.So the reverse sere is great because you
get that meat to that almost perfecttemperature and then you get that heavy sear
and it takes you less time,right chef, to get that crust than

(12:24):
it would if it was a coldsteak. Correct, And also I feel
like you get a more tender steakthat way instead of just throwing it on
a five hundred degree grill immediately orin a hot seering pan. Unless you
want your steak like a pitch firsthour, it doesn't really matter. You're
just trying to get a charred hardand you want to eat it below rare,
which is fine. I can dothat as well, but for the
average person, you kind of dowant to kind of slowly cook it and

(12:46):
let it let all the let themeat not get so tightened, and then
give it a nice heart set onthe very end that this steak is perfect,
thank you. It is so tender. I mean, not that anybody's
surprise. I'm not even using utensils. I'm pulling it apart with my fingers.
I mean, this is caveman style. That's the best thing to do.

(13:07):
Yeah, it comes in like Flintstoneson the big and the big team
in on the bone. That reallyis gorgeous. So the date night giveaway
tell us a little bit about this. What's the celebration. What's just celebrating
love? People celebrating love and tryingto you know, get get you know,
people out there. Couple's reminds lookingfor every reason to get out,

(13:28):
get out, beat the kids athome, or just get out on a
nice Friday night and enjoy yourselves.Nothing better than a nice really good salad,
steak, dessert, bottle of wine, great atmosphere. Can't eat it.
This sauce that you put on thesteak, you could just put a
straw in that. As a matter, I'm thinking if you mix up with

(13:50):
some whiskey, that's a bad cocktail. Well it does have beer in it.
It isn't, oh see, notwhiskey, but we got beer in
there. Boom, while you getthat those warm you know, uh.
Barley notes in this but man,who barley little caramel from from the beer
we use? Yeah, but youget those what are you going to get

(14:11):
those notes in? You know,those weedy natural notes you're gonna you're gonna
get in in a whiskey too.Some of that? Man? That is
that is just outstanding? Before wego real quick, can you help me,
my dear, can you grab thatfor me? And I want to
taste that. We also have gottahave dessert. Now, Well, this
is like a wedge. This isnot so is this two four pieces or

(14:35):
something? No, that is justone slice of cake right there. No,
it's a flintstone style. Seriously,Yeah, we want to send you
out here fat. No, it'sit. Well, I came in that
way. That's the reason for meto leave. Different if I left skinny,
that would be a weird day onthis show? Is that? But
is this for a for the couples? Right? This is that's not If
you order one piece of cake,that's what you guess, that's what you

(14:56):
get. Yes, I gotta tellyou you. It's a lot of cake.
But it's delicious. Oh ma'am,oh I love this kind of slice
your grandmother would cut for you.Oh yeah, Well, it's not a
slice, that's the pot. It'sa whole cake. I love it when
I look at Kayla and she's alreadyoh yeah, I already had it.

(15:18):
She's all right. M m,she's cleaning out of her teeth with her
pinky fingernail. Mm hmm. Chefone, it's always good to see you
here who always come in with smilesand joy. And that's what that reminds
me. Why we get out toeat. I gotta tell you, treat
yourself. I know the world's gota lot thrown at you. Get out

(15:39):
to the Palm man, just enjoyyourself, take a day trip. If
you're you know, in Riverside,if you're in Orange County, you know,
even if you're in San Diego,great excuse to come out and treat
yourself to something wonderful at the Palmand just have a great date night.
And we've got we've got some giveawayfor you. We got a date night

(16:00):
giveaway for the Palm Downtown LA twohundred and fifty dollars for a lucky listener.
Will tell you how you can winthat coming up. So don't go
anywhere the Palm dot com. ThePalm dot Com make sure you say hi
to Chef Omar when you're They're alwaysgood to see you, man, Thank
you for having me. No,listen, I'm going to tell you you

(16:21):
guys show daily now as you're doingit here from the house, I'm like,
yeah, just back that up.You can cook it right here.
You don't even worry about bringing itmore. He's like, can I go
home now? I'm like, no, no, it's a twenty four hour
show now, yeah, it don'tworry. And your delivery and a video.
Always good to see a chef.Thanks you for having this is fantastic.

(16:42):
People are very lucky to eat yourfood, as the Palm is very
lucky to have you. You're listeningto the Fork Report with Nil Savedra on
demand from KF. I am sixforty. Hey, everybody, it's the
fork Port all things food, beverageand beyond. I am your well fed
host, Neil Savedra. How doyou do? Hey? Thanks for hanging
out with us today. You know, still getting over being under the weather

(17:03):
and as women will tell you,men, we are WIMPs when we get
colds. And I don't know whatit is, but after the pandemic,
it seems like every cold is moreaggressive. So I'm a claint complainer and
a baby. Thankfully, I havea wife who is very lovely and nice
to me. She'll keep coming inand she goes, should I be nice

(17:26):
to you? Should I come inand be nice? And she'll be nice
and tender and gentle with me.And my little boy comes up and asks
me how I'm doing nice the otherday laying in bed. He'll even pull
a cover over me to make sureI'm cozy. But don't forget twelve Sharp's
coming up at five and he'll comein to say hello. And of course

(17:47):
you have unsolved with Steve Gregory.Another award, Edward R. Moreau Regional
Award. And then I think,if I'm not mistaken, it goes in
to the pile for national. Ithink we'll have to ask Steve about that.
But very exciting. Hey, soI did some bonehead move. And

(18:08):
if you can bear with me fora second, these are very important people
to me in the program. Andthat's my friends there at American Vision Windows.
And I can say that because Chrispres and I are genuinely friends.
And you know, although I've nevermet Kathleen, I've had the pleasure of
chatting with Bill many many times overthe phone and the like. But I

(18:33):
was using a copy that I thinkwas from earlier in the month, and
so it was written a little differently, and I just wanted to make note
of it because I finally got thatin my head on this last one,
going no, it's got to bea little different. So if you do
need windows, I just want togive them a shout out, because I
really they've been with me very earlyon. They've been great partners of the

(18:56):
show. They brought on him ConwayJunior and of course Shannon Farren. They
both yet loved them and use them. Belly O has used them most recently
Michelle c producer. Michelle reached outto me and she goes, hey,
do you have a connection there.I'd love to talk to your friend there.
And I said, yeah, yougot to talk to Chris. He's

(19:17):
the guy. He'll set you up. They came out, gave her this
great quote she needed I don't know, six windows, whatever she needed,
and they're taking care of her.Listen, if you don't need windows,
you don't need windows. But whenwe did, we absolutely had to utilize
somebody that I felt comfortable with.Cutting a hole in our hundred year old

(19:41):
house, and we went with thewood windows because for our house, nothing
was going to match. And really, when it comes to windows there it's
an ethink. Oh they're clear,it's no big deal. But American Vision
Windows they have all the different times. You need illuminum, they got aluminum.
You need vinyl, they got vinyl. But if you need those wood

(20:04):
windows there, you just can't gowith someone out of a book somewhere or
something. You really have to haveit done properly. We have a neighbor,
absolutely true story that is in alawsuit right now. Because she even

(20:27):
knew. She goes, I knowyou that you are a sports spokesperson for
American Vision Windows. Someone told usto use this company. We went with
them, and she's in a lawsuitnow. They ruined her windows. So
not only does she have to havethem redone, but the way they were

(20:52):
put in were incorrect and she hadto have she's going to have to have
full construction reconstruction done. Where thewindows went they cut out, and this
is another one hundred year old plushouse. They cut out important parts of
the window to cram these things in. If you're going to do it,
do it once. And do itright. And I stand by American Vision

(21:18):
Windows. You're not gonna hear medo a bunch of different window companies.
They're the ones that we've used inour house when we needed French doors and
we needed these beautiful windows to bringmore air and light into our kitchen.
We use them. They have anOxo window that they put in for us
that we have two more points ofair coming into our kitchen that we didn't

(21:41):
have before. So I just wantedto do right by them because I was
all twisted up in some of thecopy. But if you're looking, now's
a great time for American Vision Windows. They got a great deal for you,
zero percent interest plus zero payments foreighteen months, and give them a
call get that free estimate eight eighteight two two six nine nine zero eight.

(22:03):
That's eight eight eight two two sixnine nine zero eight. Or you
can check them out at American VisionWindows dot com. Now you can check
out all their offers or any dealsthey got going on at that same phone
number, or you can go tothat website for details. And this all
these deals are unapproved credit, ofcourse, and they have expiration dates.
This one expires on eight thirty onetwenty four, and I always let you

(22:26):
know their CSLB numbers, so youyou don't have to trust my word for
it. You can check it outyourself. Seven seven, eight, three
two six. All right, ourlast segment together, we're going to talk
to Tuola. After everybody came inand cleaned out all the food here,
it was. It was scary.There was a lot of nom noam nam,
move me hungary you in way boomboom boom stomping. Now. Jackie

(22:52):
Ray, who's seven foot twelve,came in here and thinking took the you
are a beautiful, slim and tallhuman. Took the smallest piece of anybody.
I don't eat a lot of meat. I was like, that's it.
She's like, I just need tojust take a little tasty takee.

(23:15):
No, you took a milk.It's good though, Right, it's delicious,
right, it is delicious. Andwith the hibiscus tea, I was
like, oh my gosh, Iwant to go right now, Right now,
you're gonna You're gonna constantly be askingfor this shift, aren't you.
Yes, I just need a datenow so I can go since they're doing
this date night thing. No,let me tell you something. No,
you don't go and enjoy the rest, can come home and you can have

(23:38):
it later. Amen, peace mypiece. I would rather do that and
tell everybody I got stood up justso I can that's a good one,
and then people feel sorry for meand buy me drinks too. I's see
what you did there. You're listeningto the Fork Report with Neil on demand
from kf I am six forty.Hey, everybody, it's the Port Report
on Neil Savedra holy smokes. Okay, first of all, Cheffile Mari handsome

(24:06):
fella, nice as hell, cancook. Wait a second, didn't Jackie
Ray say that she doesn't have adate. How can we do it?
I don't know if cheff O Maury'smarried or has a girlfriend. You're trying
to be a matchmaker on my firstday. No, I'm just saying that

(24:27):
if I'm gonna set anyone up there, it's gonna be with someone who can
cook. She's like, okay,okay, all right, okay, herey.
It's a little more serious than Ithought, but I did. I
just like every time he comes in, he comes in smiling and excited about
food, and I gotta tell youI'm married. But I'm thinking about taking

(24:51):
him. Yeah, so it's like, seriously, it's like Tawala if he
could cook. So Wuala is nevermad, except the only time you will
ever hear Tuala close to mad isin that promo that they're playing right now,
or any time he recalls some dirtybastard that broke into his his storage

(25:19):
unit and he took his stuff.You said that about right, yep.
Yeah, that's the only time hestill will have a smile, but it's
about three millimeters lower on each side. Well, at that point, I'm
smiling because I'm wishing the worst uponthem, and I'm just fantasizing about all
the terrible things that could happen.Yeah, as it says in scripture that

(25:40):
when you're being kind to somebody who'snot you're heaping mounds of coal on their
head. And hell, eventually it'slike it's gonna happen. It just is
not. It's like, that's whyGod created blessed their heart. What is
that? This this in front ofyou? This is is this? This
is carrot cake? Jeez, Louise, right, that is humongous. Do

(26:04):
you know you know what the sizeof the slices that you get when you
order it there at the Palm.I've never been. Okay, it's one
more layer of this. This isnot even a full slice, so that's
not just your slice. So you'vealready eaten half of that. Well,
I think we've all done it intoa little bit. But I will tell

(26:26):
you this, it's bigger than thisI thought. First. Here's the deal
I want to tell you about thisfor a sure, Chef Omari came in.
He's a stud. Hey, clearthe board real quick, will you
please? Or I'll do it righthere. Hold on, say I'll do
it. I don't want anybody callingup just yet because we're going to do
something here and I want to clearit off. So well, I'm going

(26:49):
to busy this out real quick,and I'm gonna give out this number eight
hundred five to zero one five threefour, eight hundred five to zero one
five three four the tenth callar WhenDate Night Giveaway for the Palm Downtown LA,
two hundred and fifty dollars for alucky listener number ten eight hundred five
to zero one five three four.The Palm dot Com. The Palm dot

(27:14):
Com there on eleven hundred Flower Streetin Los Angeles. On Instagram at Palm
restaurant. Okay, they're phenomenal,great looking place, sexy as hell,
fun to go, great place,you know for friends, family or a
date night. Is this bona horsabone? That that's from the palm?
Yeah, because this looks like itshould go to a dinosaur. Yeah.
No, that is that is onthe side of your car tipping over pretty

(27:38):
much pretty much. So not onlywas that, did you get a piece
of that? I did take somepiece of this? Is this looks like?
Yeah, delicious? Right, meltin your mouth? Wait? That's
all you got? Is that littleslice? Or did they? Did they
bring you something? Yes? Yeah, no, I'm just checking because kayleb
left here saying I'm going to givethis to Tawala. Now she did come

(27:59):
out smacking and the mouthful. Idon't maybe half of it. One way,
I gave some Towala. That istrue with Jackie brought yet, but
Kayla Kaylen came out with some.Jackie took the smallest piece. Well that's
because j the most athletic out ofall of us. Yes, Jackie,
come get this piece of meat here? How am I going to stay athletic

(28:21):
if I do that? Daul andI are both martial artists, and you're
still the most athletic. And shecomes in. She had one piece of
red meat. That's it, onelittle piece. But Jack, you don't
really eat red meat like that.But you couldn't resist this. I couldn't.
Everybody was smacking. I had hadto try it. This is what
you do on this say. Youcould tell she's love it too because she
was polite about it. Everybody elsewas throwing bows. They're like getting out

(28:45):
high elbows. Everything love it.What's going on tonight? Of course Memorial
Day weekend will be coming up nextweek, so we're going to get into
lots of fun things you can dothere. Look at the latest happening Soul
Cow things you may have missed ifyou aren't paying attention. And of course,
this week's Small Business Aturdays shout outwill be for our floral friends.

(29:07):
We are going to be welcoming misterTony Davorrow and Ocean Breeze Floral in Newport
Beach. Awesome. I'll be listening. Good to see your brother, Yes,
Thanks happiness to all and good luckto the person that wins the Date
Night giveaway at the Palm Restaurant Downtowntwo hundred and fifty dollars. Really check
out the Palm dot Com. Greatfood, great vibe, but really great

(29:30):
people And thanks to Scheffel Mari andeveryone coming in you've been listening to The
Fork Report. You can always hearus live on KFI AM six forty two
to five pm on Saturday, andanytime on demand on the iHeartRadio app